None that I actually hate.
Having said that:
I can really do without cucumbers except in maki rolls (and please no cucumber water - makes me burp to death)
The only time I will use a green pepper is if I'm making a tomato/red wine pasta sauce, so rarely.
Eggplants are mostly yucky because they grown them much too big here (as they typically do with green beans and zucchini), but if you slice them thinly and cook them over low heat so the sweetness emerges, I like that. I use it as a base for a tian, or else put one in a ratatouille.
And okra is great to thicken a stew. As for asparagus, I love them!
Kale is alright but way too a la mode; no more kale/quinoa combos please!